Los Vascos Le Dix 2009

$55.99
Save $10.49 (18%)
$45.50

SKU 12310

750ml

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Le Dix shows a deeply red robe with purple shades. The nose displays ripe and intense red and black fruit aromas with lasting freshness. Ageing in barrels made at Lafite's cooperage grants the wine nice toasty, vanilla, and cinnamon notes that perfectly combine with blackcurrant, blueberry, cherry, and blackberry, with caramel, licorice, black chocolate and assorted peppers. Powerful and complex in the mouth. Strong, full-bodied yet delicate and elegant tannins. An unmistakable invitation to enjoy a round, consistent and prolonged finish.
Category Red Wine
Varietals
Country Chile
Region Colchagua
Brand Los Vascos
Alcohol/vol 14%
  • wa91

Wine AdvocateThe 2009 Le Dix de Los Vascos originates from a plot of 70-year old vines known as "El Fraile," inaugurated to commemorate ten years of Domaine Baron de Rothschild's involvement in Chile. It is a blend of 85% Cabernet Sauvignon, 10% Carmenere and 5% Syrah and has an ambitious bouquet of blackberry, macerated dark cherries, cocoa and dried blood. The palate is medium-bodied with furry tannins, a lot of bitter chocolate coating the dark berry fruit and a rather forceful, tannic finish that is missing some persistency in the mouth, but has the substance to suggest it will mellow and evolve more "gravitas" with time. Drink 2015-2025.

Neal Martin, December 2012
  • ws89

Wine SpectatorRacy, featuring a dark profile of blackberry, cassis and kirsch notes backed by fine tannins, as the finish pumps out layers of licorice, smoke and spice. Cabernet Sauvignon, Syrah and Carmenère. Drink now. 1,400 cases imported. W

Nathan Wesley, December 31, 2011
  • we88

Wine EnthusiastHarmonious aromas of cassis, vanilla and mocha are inviting. The palate, however, seems narrow and high in acidity; it's grinding and choppy, with herbal, tangy flavors of berry and cassis mixed with tobacco and herbs. Finishes rough and scratchy, with a lasting olive flavor. A very good wine but not the best Le Dix by any means.

Michael Schachner, February 1, 2012